Blueberry, Cinnamon & Apple Breakfast Muffins



The beauty of these muffins is that they are not only a satisfying, sustaining breakfast but they are the perfect addition to a healthy school lunchbox, a great post-gym snack or just a simple guilt-free indulgence on a rainy day!

I realise that there are several specialised Gluten free flours in the recipe but I usually order mine via Amazon and choose a good brand such as Bob’s Red Mill.  Easily done, cheaper if you buy them together as a bundle and a versatile baking cupboard addition.


Pre heat oven to 220ºC fan

Baking time 12-15 mins

In a microwaveable bowl, add:

150g Pure Olive dairy free margarine

150g Coconut oil

3 tsps vanilla bean paste

Melt into a liquid and add:

100g runny honey

60g maple syrup

In a large bowl, sieve:

400g plain GF flour (Doves Farm)

2 tsps GF baking powder

70g GF oat flour

50g coconut flour


4 tsps ground sweet cinnamon

50g GF oatbran

50g GF wholegrain oats

Stir with a wooden spoon and add the melted buttery mixture. Add:

5 x large free range (organic where poss.) eggs

220ml cloudy apple juice

80g dried blueberries

100g fresh blueberries

50ml room temperature water

Mix thoroughly and spoon into muffin cases within muffin tins.  Sprinkle some wholegrain oats on top and put into the oven on the middle shelf for 12-15 mins until toasted golden brown.

Once out of the oven and on the cooling rack, drizzle in a little maple syrup while still warm and a sprinkle of coconut sugar if you have it.

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